Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.
see more from this author
Comments (15)
I made these for lunch yesterday and was delighted with the flavor. The only change I made was to use a food processor to combine the first 6 ingredients and perhaps a little heavy-handed when measuring the spices. Can’t wait to have another one today!!!
Omgosh. This is so delicious. I prepared the recipe as directed and but the wraps on my panini press to serve crunchy and warm.
YUM!! So good, I made it again the next day. Gracias Darshana for this fresh combo. I adjust all recipes in general…this one is a keeper.
You go Julie! Who cares what it’s called–it’s the taste that counts.
Let’s all get over such trivial arguing PLEASE.
Haven’t tried the recipe yet, but it looks delicious.
I made this great combo but instead of making it a wrap I put It over rice. To make it even easier I used Trader Joe’s organic frozen rice. Delicious GF meal.
Delicious. Large amount for an 8inch wrap. I’ll try all the ingredients (not mashing black beans) on top of spinach just as a salad. Definitely making again
Tasty! Used food processor to make a bean paste. Definitely needs a little zhuzh w/ added spices and heat. Subbed coriander for cilantro.
This was EXCELLENT!
I did not use a tortilla though, used spring roll wrappers instead.
So tasty, no cooking :=)
Where do you find a great tasting, no oil, whole wheat tortilla??
(Please don’t suggest Ezekiel, those are awful!)
Trader Joes
I really like using the “Carb Balance” Mission Brand tortillas. They are soft and smooth (not gritty like some whole grain products), and neutral tasting. Not sure if they meet FOK guidelines, but they are full of fiber. (Ok, just checked, theres 8 g of fat, sorry all!)
good
Looks like a burrito to me. Why are so many white people afraid of the word “burrito”? She even says “roll up like a burrito” in the recipe. Just call them what they are. Jeez…
Not bad but nothing special, either. Good jumping off point but pretty bland as written. I mashed the avocado instead of using chunks. I also chopped the mango and mixed it with the onion, jalapeño, and cilantro and let it sit for about an hour in the fridge to let the flavors meld before rolling these up. If you like it REALLY spicy, sub with a habanero. Habanero and mango compliment each other really well.
Not mentioned but you should really heat your tortillas in a skillet before rolling. Makes them more pliable and less likely to tear.
FFS, do we have to argue now about a burrito vs. a wrap? And what do “white people” have anything to do with anything in this recipe? That’s as bad as if I called you a racist for even saying it. Stop getting butt-hurt over nothing.
Burritos are usually served hot right? Wrap are usually mostly cold with fresh ingredients. Burritos can be covered with a sauce and eaten on a plate. Whatever though. Nice idea about the habanero and mango. Maybe add some tajin. FOK recipes are a great jumping off start to cooking and then add your own flair.